Partridge with Ampleforth Abbey cider and cabbage
- November 2017
- Serves 2
- Hands-on time 30 min, oven time 15-20 min
Creamy cider sauce is a delight and works very well with the partridge. Wonderfully easy, this recipe from Gilly Robinson, of Malton Cookery School, is perfect for anyone interested in learning how to cook game.
- Gluten-free recipes
- 36.9g (12.5g saturated)
- 15.2g (12.3g sugars)
If you can’t find partridge, use 2 poussins instead. Roast for 15 minutes first, then add them to the pan (step 3) and roast for another 20-25 minutes with the onion, bacon and cider.
Gilly uses cider made by monks at nearby Ampleforth Abbey for this recipe but you can substitute another quality medium-dry cider.
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